Cheerful yet soft tiny bubbles are the result of long fermentation in the bottle which follows traditional methods. For several months, the bottles are left without any disturbance in the darkest part of the cellar, where the fine lees contribute to the wine the taste of bread crust, croissant, and butter biscuits. Pleasant acidity accentuates the wine's minerality and expands the use of Sentio classic sparkling wines, which are much more than wines for making toasts of joy, as they pair well with cold appetizers, fish, and poultry.